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Prep:
a: Peel and cut potatoes 6-8 pcs/potato.
b: Chop tomatoes very, very fine and small pcs.
c: Chop Green Chilies.
d: Chop Coriander fine.
Cooking: Heat up oil in a pan. Add green chilies and fry them until they are
light golden. Now add kalonji and fry for another 1 minute. Now add tomatoes,
salt, red chili powder, and haldi powder and mix well. Keep stirring for 2-3
minutes. Now add potatoes and mix well and let it cook for 6-8 minutes while
stirring occasionally. Now cover the pan with a lid and turn the stove to
very, very low heat. Let it cook for 40-45 minutes. Keep stirring
occasionally and check when the potatoes are tender. You do not need to add
water for this recipe unless the water from potatoes and tomatoes evaporates
completely and potatoes are not tender yet. In that case, add just a little
bit of water and let it cook again. When ready, take it out in a serving dish
and sprinkle coriander over it. Serve it hot with naan or roti. Very
delicious and spicy, your family will start loving vegetarian dishes once
they try this one.
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